An Evening of Sacred Song

As you may know by now, I love singing. After three years, and a whole bunch of planning and rehearsals, I'm finally giving a recital!

Come enjoy and evening of sacred song featuring Marjorie Polchow (Soprano), George Vladimir Șerban (Violin), Carolyn Elizabeth D. Șerban (Soprano), Max Welch (Alto & Piano), Yana Obolenska Moran (Piano), Carolyn Parmenter (Soprano), and Benjie Branson (Organ). This concert will focus on the story of Jesus and the emotions evoked throughout the history of the church in various musical styles and reaching across centuries and oceans.

Selections included from Handel's Messiah, "Laudamus Te" from Vivaldi's Gloria, "Pie Jesu" from Fauré's Requiem, "The Crucifixion" from Barber's Hermit Songs, "Deep River", "The Lord's Prayer", and much more!

Saturday November 4th at 4 o'clock at Christ Episcopal Church in Covington, Louisiana

I would love to see you there!

Comments

Vegan Red Beans and Rice

This is my favorite local food. Since going vegan I don't eat it a lot, since I can't order it at restaurants because they are full of meat. It's actually really easy to make, and is super tasty. Everyone has their own family recipe, it seems, for red beans. You will find so many people using different ingredients to make them taste amazing. This is just my take on red beans and rice, New Orleans style, without the meat. Enjoy! Variation 1: the easy way Ingredients: 2 cans no salt added red kidney beans, drained 4 stalks celery, chopped 1/2 red bell pepper, chopped 1-2 tbsp olive oil 1 tsp garlic powder 1/2 tsp cayenne pepper 1/4 tsp onion powder 1 tap kosher salt flakes Directions: Throw everything in the pot except the beans and cook until soft. Add beans and a little water and cook until thoroughly heated. Take a hand blender and puree 1/2 the pot until smooth. Mix together and serve with rice. Variation 2: the long version Ingredients: 1 package ...

Easy Pasta Sauce

Simple, easy to make, and doesn't take long to prepare! Ingredients: 1 6oz can of tomato paste 2-3 cups water 1 tbsp extra virgin olive oil 20 fresh basil leaves 7-10 fresh oregano leaves 1/2 tsp salt (to taste) 1/2 tsp garlic powder (to taste) Directions: Like everything else I make, throw it all on a pot on the stove, cook on medium high until it starts bubbling, then serve. I use a lot of garlic and salt it this because I don't normal salt my pasta. If you salt your pasta, you might want to add less salt.

Return Of The King Marathon!

And then there's The End Of All Things... The third movie has very little eating and much more fighting. We started off with Gollum eating another raw fish, so I brought the tofu with seaweed back out. Lembas, the Third! This was the peanut butter based one and it was fabulous! When the riders from Helm's Deep reach Isengard, the hobbits are sitting there eating, drinking, and smoking all of Saruman's wares... So we had hummus, carrots, and celery! We drank some @adagioteas fandom blend Pride and Prejudice tea to honor the fallen at Helm's Deep... It was delicious! Then we come to the truly memorable meal that I've dubbed Denethor's Dinner Of Doom: grapes, tomatoes, wine (we drank cranberry juice), and chicken (@noevilfoods )... This has got to be one of the most heart wrenching moments in the movie (very different from the books BTW) and I love it! Eat those tomatoes with grim determinatio...

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